We all know of the enzymes of certain raw fruit (pineapple, papaya, kiwi etc) that won't make jelly, or agar agar, set. And also that cooking the fruit first will stop the problem. Or using canned fruit!
But the only canned fruit I use is mango pulp (to make mango agar agar pudding, in fact) and I was just wondering... wondering... if the Fresh As pineapple powder, having been freeze dried, would still have those enzymes... so I tried.
I used 500ml of water, boiled it and added 1 tsp of sugar, 1 tbsp of Fresh As pineapple powder and 1 level tsp of agar agar. I simmered everything for one minute and then poured it into 4 individual jelly moulds. I used these colorful ones, when the agar is set just remove the lid at the bottom and the jellies should pop down. Should. We actually shook them a bit! The pineapple puddings were fresh and fragrant, not too sweet (the sugar ratio was perfect) and I liked the flavor, although my husband and the kids told me that I could have put in a bit more pineapple powder for more zing! I will try a different Fresh As powder soon for more puddings!!